Zucchini Ribbon Pizza with Mint and Ricotta

Name: Zucchini, Mint, and Ricotta Pizza
Prep time: 25 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings, one 12-inch pizza
Cuisine: International
Ingredients: 1 pound pizza dough, homemade or store-bought, brought to room temperature for 45 minutes; 2 tablespoons all-purpose flour, for stretching the dough; 2 tablespoons fine cornmeal or semolina, for the peel or parchment; 1 cup shredded low-moisture mozzarella, about 4 ounces; 2 tablespoons finely grated Parmesan cheese; 1 tablespoon extra-virgin olive oil, for brushing the dough; 1 small garlic clove, finely grated or very finely minced; 1/8 teaspoon red pepper flakes, optional; 1 medium zucchini, about 8 ounces, trimmed; 1/4 teaspoon kosher salt; 1 teaspoon extra-virgin olive oil; 3/4 cup whole-milk ricotta cheese; 1 teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice; 1 teaspoon extra-virgin olive oil; 1/8 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup loosely packed fresh mint leaves, torn just before serving; 1 teaspoon extra-virgin olive oil, for drizzling; 1/2 teaspoon finely grated lemon zest, optional, for a brighter finish; Freshly ground black pepper, to taste; Flaky salt, to taste, optional

Imperial June 8, 2026June 8, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings, one 12-inch pizza
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 45 minutes

Quick Ingredients

1 pound pizza dough, at room temperature for 45 minutes
1 medium zucchini, about 8 ounces, shaved into thin ribbons
3/4 cup whole-milk ricotta
1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
1 cup shredded low-moisture mozzarella, about 4 ounces
2 tablespoons finely grated Parmesan
2 tablespoons extra-virgin olive oil, divided
1 small garlic clove, finely grated or minced
1/2 teaspoon kosher salt, divided, plus more to taste
1/4 teaspoon black pepper, plus more for finishing
2 tablespoons all-purpose flour, for shaping
2 tablespoons fine cornmeal or semolina, for launching
1/4 cup loosely packed fresh mint leaves, torn
Optional: 1/8 teaspoon red pepper flakes

Do This

1. Heat the oven to 500°F with a pizza stone, steel, or inverted baking sheet inside for 30 minutes.
2. Shave the zucchini into ribbons, toss with 1/4 teaspoon kosher salt, rest for 10 minutes, then pat very dry.
3. Mix ricotta with lemon zest, lemon juice, 1 teaspoon olive oil, 1/8 teaspoon salt, and black pepper.
4. Stretch dough to a 12-inch round on a cornmeal-dusted peel or parchment-lined board.
5. Brush dough with garlic oil, then add mozzarella, zucchini ribbons, ricotta dollops, and Parmesan.
6. Bake for 8 to 10 minutes, until the crust is browned and the cheese is bubbling.
7. Finish with fresh mint, a little olive oil, black pepper, and red pepper flakes if using.

Why You’ll Love This Recipe

Fresh and summery: Thin zucchini ribbons, lemon, and mint keep the pizza light, bright, and garden-fresh.
Creamy without feeling heavy: Lemony ricotta adds soft, creamy pockets that balance the crisp crust and mild zucchini.
Fast enough for a weeknight: Store-bought dough makes this feel special without turning dinner into a project.
Flexible and forgiving: Use a pizza stone, pizza steel, or an inverted baking sheet and still get a delicious crisp-edged pizza.

Grocery List

Produce: 1 medium zucchini, 1 lemon, 1 small garlic clove, fresh mint
Dairy: Whole-milk ricotta, low-moisture mozzarella, Parmesan
Pantry: Pizza dough, extra-virgin olive oil, kosher salt, black pepper, all-purpose flour, fine cornmeal or semolina, optional red pepper flakes

Full Ingredients

For the Pizza

1 pound pizza dough, homemade or store-bought, brought to room temperature for 45 minutes
2 tablespoons all-purpose flour, for stretching the dough
2 tablespoons fine cornmeal or semolina, for the peel or parchment
1 cup shredded low-moisture mozzarella, about 4 ounces
2 tablespoons finely grated Parmesan cheese
1 tablespoon extra-virgin olive oil, for brushing the dough
1 small garlic clove, finely grated or very finely minced
1/8 teaspoon red pepper flakes, optional

For the Zucchini Ribbons

1 medium zucchini, about 8 ounces, trimmed
1/4 teaspoon kosher salt
1 teaspoon extra-virgin olive oil

For the Lemony Ricotta

3/4 cup whole-milk ricotta cheese
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon extra-virgin olive oil
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For Finishing

1/4 cup loosely packed fresh mint leaves, torn just before serving
1 teaspoon extra-virgin olive oil, for drizzling
1/2 teaspoon finely grated lemon zest, optional, for a brighter finish
Freshly ground black pepper, to taste
Flaky salt, to taste, optional

Zucchini Ribbon Pizza with Mint and Ricotta – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and prepare your baking surface

Place a pizza stone, pizza steel, or inverted heavy baking sheet on the middle rack of the oven. Heat the oven to 500°F and let the baking surface preheat for at least 30 minutes. A very hot surface helps the bottom crust cook quickly so it turns crisp instead of soft.

If your dough has been refrigerated, let it sit covered at room temperature for 45 minutes before shaping. Room-temperature dough stretches more easily and is less likely to snap back.

Step 2: Make the zucchini ribbons

Trim the ends from the zucchini. Using a vegetable peeler, Y-peeler, or mandoline, shave the zucchini lengthwise into thin ribbons. When you reach the seedy center, rotate the zucchini and continue shaving from another side. You can stop when the center becomes too soft to slice neatly.

Place the ribbons in a medium bowl and toss with 1/4 teaspoon kosher salt. Let them sit for 10 minutes, then spread them on a clean kitchen towel or paper towels and pat very dry. This step matters because zucchini holds a lot of water, and removing excess moisture keeps the pizza from turning soggy. Toss the dried ribbons with 1 teaspoon olive oil.

Step 3: Mix the lemony ricotta

In a small bowl, stir together the ricotta, 1 teaspoon lemon zest, lemon juice, 1 teaspoon olive oil, 1/8 teaspoon kosher salt, and 1/4 teaspoon black pepper. The mixture should taste creamy, lightly tangy, and well-seasoned. If your ricotta tastes flat, add a tiny pinch more salt or a few extra drops of lemon juice.

Step 4: Stretch the pizza dough

Lightly flour your work surface and your hands. Gently press the dough into a round, then stretch it into a 12-inch circle, leaving the outer 1/2 inch slightly thicker for the crust. Try not to force the dough; if it resists, let it rest for 5 minutes, then continue stretching.

Sprinkle a pizza peel with cornmeal or semolina. If you do not have a peel, place the shaped dough on a sheet of parchment paper set over the back of a baking sheet. Transfer the stretched dough to the prepared peel or parchment and gently reshape it if needed.

Step 5: Add the toppings

In a small bowl, stir together 1 tablespoon olive oil and the grated garlic. Brush this garlic oil evenly over the dough, staying just inside the raised edge. Scatter the mozzarella over the pizza in an even layer.

Arrange the zucchini ribbons loosely over the cheese. Let some ribbons curl and overlap naturally, but avoid piling them too thickly in the center. Drop the lemony ricotta over the top in small spoonfuls, using about 1 to 1 1/2 teaspoons per dollop. Sprinkle with Parmesan and red pepper flakes, if using.

Step 6: Bake until crisp and lightly browned

Carefully slide the pizza onto the preheated stone, steel, or baking sheet. Bake at 500°F for 8 to 10 minutes, rotating once halfway through if your oven has hot spots. The pizza is ready when the crust is puffed and golden brown, the underside is crisp, the mozzarella is melted, and the zucchini edges have softened with a few lightly browned spots.

If baking on parchment, you can carefully pull the parchment out from under the pizza after the first 4 minutes for a crisper bottom. Use tongs and work slowly to avoid tearing the crust.

Step 7: Finish with mint and serve

Transfer the pizza to a cutting board and let it rest for 2 minutes. Scatter the torn fresh mint over the hot pizza, then drizzle with 1 teaspoon extra-virgin olive oil. Add the optional 1/2 teaspoon lemon zest, a few grinds of black pepper, and a small pinch of flaky salt if you like.

Slice into 4 large pieces or 8 smaller slices and serve right away while the crust is crisp and the ricotta is still warm and creamy.

Pro Tips

Dry the zucchini well: Salting and patting the ribbons dry is the best way to avoid watery pizza.
Use low-moisture mozzarella: Fresh mozzarella can release too much liquid here. If you use it, tear it small and blot it very well first.
Add mint after baking: Fresh mint tastes brightest when it is added at the end instead of cooked in the oven.
Keep the ricotta in dollops: Spreading it all over the pizza can make the top too wet. Small spoonfuls create creamy pockets.
Do not overload the center: A lighter hand with toppings helps the crust bake evenly and stay crisp.

Variations

Spicy zucchini ricotta pizza: Increase the red pepper flakes to 1/4 teaspoon and finish with a thin drizzle of chili oil.
Herby green pizza: Add 1 tablespoon chopped basil or parsley along with the mint after baking.
Prosciutto finish: After baking, drape 2 ounces thinly sliced prosciutto over the pizza before adding the mint and lemon zest.

Storage & Make-Ahead

This pizza is best served right after baking, while the crust is crisp and the mint is fresh. Leftover slices can be cooled completely, stored in an airtight container, and refrigerated for up to 3 days. Reheat slices in a 400°F oven or toaster oven for 6 to 8 minutes, until the crust crisps again and the cheese is warm. Avoid microwaving if possible because it softens the crust.

To prep ahead, mix the lemony ricotta up to 2 days in advance and refrigerate it in a covered container. The zucchini can be shaved up to 1 day ahead, but for the best texture, salt and pat it dry no more than 1 hour before baking. Keep the mint whole and tear it just before serving so it stays bright and fresh.

Nutrition (per serving)